I’m a Mexican food hound… meaning I love it ALL. But a lot of my Mexican cooking tastes similar because I love the taste. I’ll call it spicy taco-ish, but even the chicken dishes have some of that red chili taste. This is a different good. Very good but not the “kicktail” Mexican I’m known for and not spicy.

Based on a Food.com recipe Simple Sour Cream Enchiladas but I don’t know the origin since essentially the same recipe appears in many places. The Food.com version is 2005 but I found one all the way back to 2001, and it looks like just a posted recipe so who knows.

Rating

Yep really that good. It is 5 star on Food.com, and I can not disagree. Wifo loved it too.

Notes: The main differences in versions of this recipe was the amount of chicken. I did it with 1 pound, and it is quite acceptable, but I’m doubling it next time. We love meat here.

This is not spicy. Feel free to spice it up if you wish but this is Mexican for the whole family including the little ones as written.

Add one tablespoon oil to a large fry pan over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes. (I checked the chicken with an instant read thermometer for 165. Only for the paranoid, it will also be cooked in the oven.)

Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inches) in a microwave for 15-20 seconds to soften. Assemble the enchiladas. On a tortilla add about 1/4 cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterrey Jack cheese. Place this not in the center but about at the 1/3 mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.

Add one tablespoon oil to a large fry pan over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes. (I checked the chicken with an instant read thermometer for 165. Only for the paranoid, it will also be cooked in the oven.)

Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inches) in a microwave for 15-20 seconds to soften.

Assemble the enchiladas. On a tortilla add about 1/4 cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterey Jack cheese. Place this not in the center but about at the 1/3 mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.

In a medium saucepan melt four tablespoons ( 1/2 stick) butter over medium heat. When melted, add 1/4 cup flour. Whisk together and cook for a few minutes then add one can chicken broth and continuously whisk until thickened then a few minutes more.

Pour over the assembled enchiladas. Top with 1 cup Monterey Jack cheese.

Bake until golden brown and bubbling. About 20 minutes.

Updated June 23, 2016

Nutrition Facts

Easy Sour Cream Chicken Enchiladas

Amount Per Serving

Calories 615Calories from Fat 297

% Daily Value*

Total Fat 33g51%

Saturated Fat 15g75%

Polyunsaturated Fat 4g

Monounsaturated Fat 7g

Cholesterol 160mg53%

Sodium 1178mg49%

Potassium 390mg11%

Total Carbohydrates 30g10%

Dietary Fiber 2g8%

Sugars 3g

Protein 46g92%

Vitamin A18%

Vitamin C10%

Calcium27%

Iron19%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information are estimates and can vary from your actual results. This is home cooking and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

I made this and it turned out great! I have celiac so used white corn tortillas, brown rice flour, and a GF brand of chicken broth to make it safely gluten free. I also used 1 lb chicken and a can of black beans on the inside so it would appeal to my husband more. So Yummy! When I make big casseroles like this, I make an 8×8 pan that day, and freeze half in a foil pan for another time. I accidentally bought light sour cream (half fat) and it still turned out good.

This is an excellent recipe! I stumbled on your website and just love the concept! I made this last night – trying to do some different, quick after work meals… my husband was surprised how good it was and gave it a 5. I cut back on the butter to 2 tablespoons and used light sour cream, and added black beans to the chicken. Will make this again. Thanks for your good work here!!

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